White Butter Cake
2 large eggs, separated
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup white sugar, divided (1/4 cup plus 3/4 cup)
1 teaspoon vanilla
1/2 cup milk
1/8 teaspoon cream of tartar
In a medium bowl, sift or whisk the flour, baking powder and salt. Set aside.
Separate the eggs, placing yolks in a small bowl, and put the whites in the bowl of your electric mixer.
In the bowl of your electric mixer, beat egg whites until foamy. Add cream of tartar, and continue beating until soft peaks form. Gradually add 1/4 cup of sugar and continue to beat until stiff peaks form. Scoop beaten egg whites into a medium bowl and set aside.
Now, using the bowl of your electric mixer, beat the butter until soft. Add 3/4 cup of sugar and beat until light and fluffy. Add egg yolks, one at a time. Scrape down sides of bowl. Add vanilla and beat until combined. With the mixer on low, add the flour mixture and milk alternately, in three additions, beginning and ending with the flour (flour, milk, flour, milk, flour).
Gently fold the beaten egg whites into the batter. Do not over mix, or the egg whites will deflate.
Divide the batter evenly between two 6″ pans (or two 8″ cake pans). The cake pictured is a 6″ cake. If using larger pans, the cake will be much shorter. Feel free to double the recipe if desired.
Bake in a pre-heated oven at 350*F for 20-25 minutes, or until toothpick inserted in the center of the cake comes out clean.
Strawberry Filling
1 basket/pint strawberries
1 Tablespoon sugar
2 teaspoons corn starch
3 Tablespoons water
Chop/blend about half of the strawberries (5-7 strawberries) and the water in a food processor or blender. Pour the blended strawberries (and their juice) into a mesh strainer, sitting over a bowl. Use a large spoon or spatula to press the mixture through the strainer.
In a small saucepan, mix the sugar and cornstarch. Slowly add the strained strawberry juice, whisking to combine. Heat mixture to a boil and boil about 1 minute. Remove from heat and let cool.
Chop remaining strawberries into pea sized pieces and add to the cooled strawberry/sugar mixture. Chill until ready to use.
Fresh Whipped Cream
1 1/2 cups heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
Place the bowl and beater of your electric mixer in the freezer for 5 minutes (this will help the cream beat up faster). Remove bowl and beater from freezer and pour in heavy cream. Beat cream until it begins to thicken. Slowly add the powdered sugar and vanilla. Continue to beat until stiff peaks form when beaters are raised from the bowl (this only takes a few minutes, but carefully not to over-beat).
*Note- if the finished cake will not be served for several hours, or in extra warm weather, use the Stabilized Whipped Cream recipe HERE – the addition of gelatin will help the whipped cream keep it’s shape for much longer than traditional whipped cream.
Cake Assembly~
Bake the cakes as directed. Prepare the strawberry filling as cakes are baking, and put in the fridge. When cakes are baked, and fully cooled, cut cakes in half, so you have four layers. Add 1/3 of the strawberry filling between each layer. Frost with freshly whipped cream. Place cake in the refrigerator until ready to serve. This cake should be served the day it is made. If you will be short on time the day you plan to serve the cake, you can prepare the cake layers and the strawberry filling a day ahead. Keep cakes tightly wrapped in plastic wrap (on the counter), and store the strawberry filling in a bowl in the fridge.
